Tripe

New Zealand Listener, Volume 13, Issue 319, 3 August 1945, Page 10

Tripe

‘THE grilled chop has so secure a place in our affections that it has little need to fear such propaganda as was directed against it in a recent ACE talk called "Helping the Meat Ration." Certainly the chop is, nutritionally, the worst possible investment in money and coupons, but’New Zealanders will take a lot of convincing. The talk began with the horrid fact that our pre-war consumption of méat averaged more than 11

ounces per head per day (and wasn’t there an extensive advertising campaign in progress at the outbreak of war urging us to increase it?); our present ratioh of roughly 4 ounces is about right for good nutrition, and if it doesn’t feel enough there are unrationed meats, fish, milk, cheese, and sometimes even eggs. There is a movement on foot to, make those nutritious oddments of meat more palatable by changing their name from "offal" to "tit-bits." All the recommendations of this talk, though admirably suited to our own conditions, would have an air of fantasy in most other parts of the world. The British housewife would gladly stand in a long queue if there were the hope of a pound of tripe at the end of it, crudely labelled "cow’s stomach." And she is the envy of her neighbours across the Channel, where even standing in a queue brings the barest hope of anything in the shape of protein,